COOKING WITH A CONSCIENCE Glasgow pop-up innovators Section 33 are giving the capital a taste of their wares during the festival. Louise Stoddart finds out more from owner Kyle Steel

F ollowing the enormous success of their Edinburgh Food Festival takeover, Glasgow’s Section 33 are in Edinburgh’s George Square for the entire month of August, serving Scottish food to the masses.

Although their expertise lies in organising quirky, pop-up dining events like the company’s launch where they served global tapas to hungry foodies sat in the bottom of a derelict swimming pool owner Kyle Steel and his ambitious culinary team have more of a (semi) permanent home during this year’s Edinburgh Festival. Section 33 have taken full advantage of being part of the world’s largest arts festival by running two separate food stands, one inside George Square Gardens and one just outside. The former is easily recognisable with its ‘Pie Eyed’ mural artwork and serves up hearty Scottish grub including gourmet pies, sausage rolls and scotch eggs. The latter demonstrates their ability to cook cuisines from across the globe and offers tacos, empanadas and other South American treats.

While queuing up at one of Section 33’s food stalls, you may well find yourself pondering over their name. It refers to an eviction notice given to

tenants about to lose their homes, and helping the homeless is a key theme for Steel and his team. They may offer fine dining pop-up experiences, but they also support Glasgow homeless charities by way of food donations, among other means. ‘Having been in the hospitality trade for many years, I’ve been witness to tens of thousands of pounds of food waste. I find this totally intolerable, especially with so many families struggling to feed their children in and around Glasgow,’ says Steel, adding that he’d love to do an open kitchen for homeless people in Edinburgh. Steel explains that they also make a conscious effort to make their food and events affordable, so that guests get true value for money. ‘I am passionate about great food but, like a lot of people, I hate the thought of having to get dressed up and sit in a stuffy restaurant where you can’t relax. Our events aim to create a laid-back vibe with music, DJ sets and a bar.’

If you like the sound of fine dining in a trendy, urban location, keep an eye out on Section 33’s website for other events they have in the pipeline.

Find out more at section-33.com

5 P O T

D O O F N A G E V & E I G G E V

THE BAKED POTATO SHOP With regular queues out the door, this vegan fast food joint has been i lling tatties and tums since 1983. Cockburn Street, Old Town

MOON & HARE A peppy Brunsti eld café with a menu made for vegans and veggies. Bruntsi eld, Southside


AND GALLERY Grab your daily vitamins before a day of Fringe-ing at this healthy juice bar and café. West Bow, Old Town PALMS A retro 80s cocktail lounge that kicks off at night and serves veggie soul food during the day. Lothian Street, Old Town

TANJORE Affordable and authentic south Indian food, served in a relaxed café-style setting. Clerk Street, Southside



Traditional Italian and Puglian dishes served in a simple, intimate dining room. Choose Birra Moretti to complement your authentic Italian dish. 0 1 78 6 4 4 61 24

26 THE LIST FESTIVAL 18–29 Aug 2016